Job Description
Job DescriptionKitchen ManagerSalary: $80,000–$92,000 per year (DOE)
Schedule
- Full-time
- Flexible schedule based on business needs
- Regular days off will vary based on operational needs
- Nights and weekends required
Job Summary We are a popular, high-volume West Hollywood nightclub, bar, and restaurant serving brunch, lunch, and dinner. We are seeking an experienced, hands-on Kitchen Manager to lead our high-volume restaurant kitchen. This position is ideal for a strong leader who thrives in a fast-paced environment and takes pride in organization, consistency, food quality, and developing high-performing teams. The Kitchen Manager is responsible for overseeing all back-of-house operations while maintaining exceptional food quality, controlling costs, ensuring compliance with health department standards, and building a culture of accountability and teamwork. If you're passionate about leadership, systems, coaching, and delivering an outstanding guest experience, we'd love to meet you.
Responsibilities
Food Safety & Kitchen Operations
- Maintain a kitchen that is Health Department inspection-ready at all times
- Ensure strict compliance with all food safety, sanitation, and HACCP standards
- Maintain a clean, organized, and efficient kitchen
- Manage linen inventory and vendor relationships
- Ensure equipment is maintained and operating properly
Food Quality & Execution
- Maintain consistent food quality and presentation
- Enforce recipe adherence and portion standards
- Conduct daily quality control checks
- Lead and manage kitchen expo during high-volume service
- Monitor ticket times and kitchen efficiency
Financial Performance
- Control food cost through purchasing, inventory, portion control, and waste reduction
- Analyze waste versus usage and implement corrective action
- Establish and maintain product pars
- Complete all food ordering through SYSCO and approved vendors
- Perform monthly inventories and maintain accurate inventory records
- Assist with menu costing and profitability
Team Leadership
- Recruit, train, coach, and develop kitchen employees
- Cross-train staff to maximize operational flexibility
- Schedule labor based on projected sales and business volume